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Black Currant Jam

average rating

rate/review

prep time

15 min

total time

35 min

makes

Makes 8 (1-cup/250-mL) jars

photo by:

kraft

recipe by: kraft

What You Need

5 cups stemmed fully ripe black currants (about 2 qt.)

1/2 cup water

1 box Certo Pectin Crystals

7 cups sugar

Make It

CRUSH currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.

ADD pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min. to prevent fruit from floating to top.

POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

kraft kitchens tips

Food Facts

The best pan for boiling jams and jellies is a large, wide, heavy pot. A good choice is a nonreactive stainless steel pot with enclosed aluminum pad on the bottom. Other good choices are a Dutch oven or an enamelled cast iron pot.

How to Choose Currants

Black currants are great for making jams or jellies. Choose firm, ripe, dry fruit. Remove stems; black currants need blossom ends snipped for making jam.